Our garden is in full bloom this summer and our plum tree is providing lots of sweet plums. Until now, I’ve never really baked with plums. I usually enjoy them fresh, but this year is an exception. We have three times the amount of plums as last year, more than we can keep up with. I decided to throw together a crisp using plums and blackberries. I figured if it didn’t turn out, I could drown it with ice cream or coconut cream to make it edible. Well the result was better than expected – in fact it was scrumptious. I still served it with ice cream to compliment the sweet and tangy flavors of the filling and highlight the crunchy topping. Enjoy!
1 cup chopped pecans
1 cup all-purpose gluten-free flour blend #2
1/4 cup plus 2 tablespoons of granulated sugar, divided
1/4 cup brown sugar, packed
1 teaspoon cinnamon
pinch of salt
6 tablespoons butter, melted
1/4 cup shredded coconut (or coconut flakes)
5 medium sweet plums, peeled and sliced (about 1 inch thick)
3 cups blackberries
2 tablespoons corn starch
Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly grease a 10 inch round or a 8X8 inch square glass casserole dish; set aside.
In a medium mixing bowl, mix chopped pecans, flour, 1/4 cup granulated sugar, brown sugar, cinnamon and salt. Add melted butter and mix till fully incorporated. Stir in shredded coconut.
Place the sliced plums and blackberries in the prepared baking dish. Sprinkle the remaining 2 tablespoons of sugar and cornstarch on the top. Mix lightly with a spoon.
Sprinkle the crisp topping evenly over the fruit filling. Bake for 22-25 minutes or until the top starts to brown. Carefully remove the pan from the oven and cool for 15-20 minutes. Serve warm. If desired, top with your favorite ice cream, dairy-free ice cream, or coconut cream.